Wish it was closer.
Locals stand in line waiting.


First Mexican taco stand with a Michelin star says 'simplicity' is the secret to success

Mexico City's Tacos El Califa de Leon is the only taco stand among the 18 Mexican restaurants awarded a coveted Michelin star.




MEXICO CITY'S Newly minted Michelin-starred chef Arturo Rivera Martínez stood over an insanely hot grill Wednesday at the first Mexican taco stand ever to get a coveted star from the French dining guide, and did exactly the same thing he's been doing for 20 years: searing meat.

Though Michelin representatives came by Wednesday to present him with one of the company's heavy, full-sleeved, pristine white chef's jackets, he didn't put it on: In this tiny, 10-foot by 10-foot business, the heat makes the meat. And the heat is intense.

At Mexico City's Tacos El Califa de Leon, in the scruffy-bohemian San Rafael neighborhood, there are only four things on the menu, all tacos, and all of which came from some area around a cow's rib, loin or fore shank.

"The secret is the simplicity of our taco. It has only a tortilla, red or green sauce, and that's it. That, and the quality of the meat", said Rivera Martínez. He's also probably the only Michelin-starred chef who, when asked what beverage should accompany his food, answers "I like a Coke."

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First Mexican taco stand with a Michelin star says '''simplicity''' is the secret to success

You can go into any Mexican border town and find many places like that, and even out on the sidewalks. I wonder what was so special about this one?

There I was. Standing on a street in Tijuana watching them make street Tacos.
The Blond Semi-Pro Shopper with me yells get a Taco!
She was ready to shop!

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Details from the article

Carefully selected beef
680 degree grill
a little salt
squeeze of lime juice

My bet is the 680 degree grill.
INSTANT BROWNING!

Bekeart

Google: Maillard Reaction: Why Browned Food Tastes Better

Best Tacos I ever had were in a Mexicali Bar.
The meat and tortilla were cooked to order.
Meat was cooked on a Charcoal Grill, tortilla on an electric grill.

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NRA LIFE MEMBER

Marketing and good social media. The best street food is only good until it becomes trendy.

And he wasn't talking about cola as he wiped the 'flour' off his nose.

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So many S&W's, so few funds!!

I was in Mexico City once. My buddy and I decided to eat at one of the street taco vendors. They served us a couple of tacos each, they weren't bad but nothing memorable. When we finished and handed our plates back, one of the helpers took a dirty looking dish towel, wiped our plates off and put them back in the stack for the next customers.

I asked my buddy if vomiting on a public sidewalk was a crime and he said probably so, especially since we were gringos so we'd better get back to our hotel. I stay away from those kinds of places now, Michelin stars or not.